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Entrée – Beef
Sautéed Tenderloin of Beef with Herbed Blue Cheese Crust |
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This recipe was featured on
"You're the Chef" episode #601.
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Yield: four, 4 oz. portions
Ingredients:
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1/2 c. |
wheat bread, toasted, crumbed |
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1/4 c. |
blue cheese, crumbled |
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1 tsp. |
parsley, chopped |
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1 Tbsp. |
chives, chopped fine |
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2 Tbsp. |
clarified butter |
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1/2 tsp. |
black pepper, fresh ground |
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1/2 tsp. |
salt |
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1 lb. |
beef tenderloin, trimmed |
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to taste |
ground black pepper |
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to taste |
salt |
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2 Tbsp. |
virgin olive oil |
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1 c. |
beef stock |
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2 Tbsp. |
Madeira wine |
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Procedure:
Combine the toasted breadcrumbs, blue cheese, parsley, chives, butter, salt and pepper.
Cut the tenderloin into four equal portions.
Sear the beef on both sides until well-browned.
Place the seared meat on a sizzle platter or small baking sheet. Top the medallions with the cheese mixture. Roast in 350°F oven until desired doneness is reached.
Deglaze the skillet with the Madeira and let it reduce slightly. Add the beef stock and bring sauce to a simmer. Strain sauce if necessary.
Serve the beef on top of your favorite potato and with a green leafy vegetable, surrounded by the sauce.
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